Lecture Professional cooking (7/E): Chapter 9 - Gisslen
Lecture Professional cooking (7/E): Chapter 9 - Gisslen
Chapter 9 - Soups. After reading this chapter, you should be able to: Describe three basic categories of soups, identify standard appetizer and main course portion sizes for soups, state the procedures for holding soups for service and for serving soups at the proper temperatures,...